Home › The Waldorf Kitchen › French Pickles

French Pickles

Slice one peck of green tomatoes, cover them plentifully with salt, and leave them for one night. Cut one-fourth peck of onions into slices, and put a thick layer of them in a metal kettle; then put in a layer of the tomatoes, a layer of onions, and so on until all are used. Sprinkle between each layer some of the following spices: Four ounces of white mustard seed, one ounce each of cloves, allspice, and celery seed, one tablespoonful of cayenne pepper, one pound of brown sugar, and four tablespoonfuls of mixed mustard. Cover the above ingredients with vinegar and boil them well for one hour. At the end of that time pack the pickles in jars, and pour the vinegar over them. When cold, tie some stout paper over the jars, and keep in a dry store-cupboard.